Solubility, functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolysed soy protein hydrolysates
出版年份 2016 全文链接
标题
Solubility, functional properties, ACE-I inhibitory and DPPH scavenging activities of Alcalase hydrolysed soy protein hydrolysates
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 1, Pages 196-204
出版商
Wiley
发表日期
2016-11-25
DOI
10.1111/ijfs.13267
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate
- (2016) Pia Meinlschmidt et al. FOOD CHEMISTRY
- Physicochemical Properties and ACE-I Inhibitory Activity of Protein Hydrolysates from a Non-Genetically Modified Soy Cultivar
- (2016) Quyen Nguyen et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation
- (2016) P. Meinlschmidt et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Enzymatic treatment of soy protein isolates: effects on the potential allergenicity, technofunctionality, and sensory properties
- (2015) Pia Meinlschmidt et al. Food Science & Nutrition
- Food proteins: A review on their emulsifying properties using a structure–function approach
- (2013) Ricky S.H. Lam et al. FOOD CHEMISTRY
- Advances in fabrication of emulsions with enhanced functionality using structural design principles
- (2012) David Julian McClements CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
- Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis
- (2011) Karina D. Martínez et al. FOOD HYDROCOLLOIDS
- Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation
- (2011) Xiang Dong Sun INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Structural and Functional Properties of Heat-processed Soybean Flour: Effect of Proteolytic Modification
- (2010) C. Radha et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Physical and chemical modification of SPI as a potential means to enhance small peptide contents and antioxidant activity found in hydrolysates
- (2010) Tong-Xun Liu et al. Innovative Food Science & Emerging Technologies
- Antioxidative peptides from food proteins: A review
- (2010) Bahareh H. Sarmadi et al. PEPTIDES
- Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation
- (2009) Lei Zhang et al. BIORESOURCE TECHNOLOGY
- Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis
- (2009) Qian Liu et al. FOOD CHEMISTRY
- Angiotensin-converting enzyme inhibition and free-radical scavenging properties of cationic peptides derived from soybean protein hydrolysates
- (2008) Vahid Farzamirad et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started